This Instant Pot Chili is hearty and so comforting! A blend of beef, beans, tomatoes and spices, all simmered together in your Instant Pot for the most delicious chili ever. Minimal effort required here which makes this chili even better!
(Originally published January 8, 2020)
Chili is one of my favorite things to eat in the fall and winter. A big bowl of chili with a piece of warm cornbread is one of the most comforting meals ever. This Instant Pot Chili is going to knock your socks off and become an instant favorite (no pun intended!).
You guys, this chili is so good that I made it two days in a row and didn’t have one complaint from Parker. In fact, when I told him I was probably going to make it again the next day, he actually cheered! Coming from the kid who 99% of the time hates that his mom is a food blogger, that cheer was huge!
HOW DO YOU MAKE INSTANT POT CHILI?
To make this Instant Pot Chili, you’ll need to first sauté your onion and garlic in the Instant Pot. Then add the tomato paste and ground beef and cook until browned. Add in the broth, beans, tomatoes and seasonings. Seal the Instant Pot, set it to cook on high pressure for 15 minutes and then be ready for some amazing chili. Easy peasy!
CAN I THICKEN THIS CHILI IN MY INSTANT POT?
This chili is not a super thick chili so if you want it thicker, you could do a couple of things. First, you could add less broth (maybe about 1/2 cup less). Second, you can simmer it on sauté mode for 5-10 minutes after it’s already been cooked under pressure. We loved it being slightly thinner and after stirring in cheese and sour cream it was perfect!
TIPS FOR INSTANT POT CHILI
- I like to use 85% or 90% lean ground beef so there is minimal grease to worry about draining.
- To drain any grease from the ground beef after it’s done cooking, I line a large plate with a paper towel and then dump the cooked ground beef onto the paper towel. The paper towel soaks up the grease and then I hold the plate over the Instant Pot and scoop the meat back in.
- You can use ground turkey in place of the ground beef if you’d like.
- I love kidney beans and black beans in this chili, but feel free use whatever beans you prefer. You could also use two cans of the same kind of bean if you’d like.
- If you want your chili a little spicer, then go ahead and add a little more cayenne pepper or chili powder. I would start off using the amounts listed in the recipe and then you can add more of either or both spice if you’d like.
- If you happen to have any chili leftover, you can store it in an airtight container in the refrigerator for up to 3 days or you can freeze it for up to 2 months.
You’re going to love this! And with your Instant Pot doing most of the work, this will be the easiest and best chili you’ve eaten.
It’s hearty, cozy and the perfect thing to eat a big piece of warm cornbread with.
Oh and over the weekend, my son Taylor taught me something he learned on his mission — put big chunks of cornbread right into your bowl of chili and give it a little stir . . .DELICIOUS!Print